PB&J Sundaes

This sundae is designed for all those kids (grown up or not) who’d basically just eat peanut butter and jelly sandwiches and ice cream if they could. Feature the tried-and-true flavors as toppings for good ol’ vanilla ice cream.

Makes

8 servings

Total Time

30 minutes

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Ingredients

FOR THE PEANUT BUTTER SAUCE, BOIL:

1
can
evaporated milk (12 oz.)

1
cup
sugar

1
Tbsp.
light corn syrup

Pinch of salt

OFF HEAT, WHISK IN:

2/3
cup
peanut butter

3
Tbsp.
unsalted butter

1/2
tsp.
pure vanilla extract

FOR THE RASPBERRY CRUSH, COMBINE:

1 1/2
cups
fresh or frozen raspberries (if frozen, do not thaw)

2
Tbsp.
sugar

1
Tbsp.
Chambord or dark rum (optional)

Pinch of salt

FOR THE SUNDAES, LAYER:

Vanilla ice cream

Coarsely crushed graham crackers

Chopped toffee peanuts or Beer Nuts

Test Kitchen Approved

Chambord is a sweet, raspberry-based French liqueur that enhances the flavor of the crush.

Instructions

For the peanut butter sauce, boil evaporated milk, sugar, corn syrup, and a pinch of salt in a saucepan over medium-high heat, stirring often. Simmer sauce until it reaches 225° on thermometer, 10–12 minutes.

For the raspberry crush, combine raspberries, 2 Tbsp. sugar, Chambord, and a pinch of salt; let stand at room temperature at least 30 minutes (slightly longer if raspberries are frozen). Lightly mash raspberries with the back of a spoon to release juices.

For the sundaes, layer 2–3 scoops ice cream with peanut butter sauce and raspberry crush in each of eight serving dishes; garnish with graham crackers and nuts.

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